How and When to Substitute Spices

Indians use spices lavishly and cook with an astonishing variety of them. Most spices, such as the cumin, cardamom and turmeric commonly included in the recipes in this book, are available at well-stocked supermarkets. Such unfamiliar spices as fresh ginger root or black mustard seeds can be found at Oriental stores like those listed on page 119. Avoid making substitutions; the entire character of a dish may change. It is always best to use the traditional form of a spice: whole spices tend to retain flavor longer than ground ones and the two forms are not of equal pungency. However, if you must, substitute equal quantities of ground spices for whole ones (or the reverse). In such a case, taste the finished dish carefully and correct the seasoning by adding more if necessary.